Pecan Upside Down Cake

richanddelish.com

This pecan upside down cake is made with a moist and simple vanilla cake and topped with an easy caramel pecan topping.

Over medium heat, add the brown sugar, kosher salt, butter, and corn syrup.

Mix them together using a wooden spoon until the mixture is almost completely dissolved.

Add the chopped pecan and stir until all the pecans are covered with the caramel.

In a large mixing bowl, add the flour, baking powder, and baking soda, and mix with a whisk until combined.

In a big mixing bowl, add the softened butter, sugar, brown sugar, and vanilla extract.

Mix with an electric hand mixer for 2-3 minutes.

Add the eggs and mix until well combined.

Add ½ of the dry ingredient mixture and ½ of the buttermilk into the butter mixture.

Mix with an electric hand mixer until just combined.

Add the remaining dry ingredients and the buttermilk and mix until just combined.

Pour the cooled pecan mixture into the prepared buttered baking pan and spread it with a spoon.

Pour the vanilla cake batter onto the pecan mixture and spread it with an offset spatula.

Bake in a 180c (350f) oven for about 35-40 minutes or until a toothpick inserted into the cake comes out clean.

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